Vegetarian Chili
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
1
small
yellow onion, chopped
-
1
medium
red bell pepper, diced
-
2
cloves
garlic, minced
-
1
teaspoon
chili powder (optional)
-
1
teaspoon
ground cumin (optional)
The chili
-
1
14-ounce can
diced fire-roasted tomatoes
-
1
14-ounce can
kidney beans, drained and rinsed
-
1
14-ounce can
pinto beans, drained and rinsed
-
1
cup
water or vegetable broth
-
3
pieces
chipotle peppers in adobo, diced
-
3
tablespoons
adobo sauce
-
1
cup
corn kernels, fresh or frozen
-
½
teaspoon
sea salt, plus more to taste
-
to taste
freshly ground black pepper
-
1
tablespoon
fresh lime juice
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion, a pinch of salt, and pepper, and cook until translucent.
- Add the red bell pepper and cook until soft.
- Stir in the garlic, chili powder, and cumin, cooking until fragrant.
- Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and pepper.
- Cover, reduce heat, and simmer for 25 minutes, stirring occasionally.
- Stir in the lime juice and adjust seasoning to taste.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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